Sunday, June 21, 2020

PONSA POLO ( JACKFRUIT DOSA)

PONSA POLO  (JACKFRUIT DOSA)

Today being Father's Day, I  wish to dedicate this post to my father with lots of love and gratitude.

This is the season for jackfruits and I was delighted to get a nice, big ripe one from my brother recently. This is from a tree planted by my father more than 50 years ago!

Ripe Jackfruit is called "Ponosu" in my mother tongue, Konkani. This is called "Hallasinu Hannu" in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam.

We make numerous dishes using ripe jackfruit. We also make dishes such as Kadgi Chakko. with the raw jackfruit which we call Kadgi. Even the jackfruit seeds are used to make some dishes!

One dish made of ripe jackfruit- which we love a lot- is a sweet dosa which we call, "Ponsa Polo" or Jackfruit Dosa.

This is usually had as a stand alone snack but some have it for breakfast or in the evenings.  It is eaten as it is or with a dollop of ghee/butter.

Ripe jackfruit has many health benefits as well.

The measures shown in this recipe yielded me with 10-12 Jackfruit Dosas. There is no need to ferment the batter and you can make the dosas once the batter is prepared.

The amount of jaggery used depends on your taste and the sweetness of the jackfruit being used.



Ingredients:-
  • Ponosu, (Ripe Jackfruit), 1 cup or 15-18 pods approx
  • Raw Rice, 1 cup  
  • Fresh Coconut Gratings, 1/4 cup
  • Jaggery, grated, 1 cup, or to taste
  • Cardamoms, 3 pods
  • Salt, a pinch
  • Ghee, for making dosas
Method:-

Wash and soak the rice for about 3 hours
Drain the excess water

Remove the seeds from the jackfruit pods
Roughly chop the jackfruit pods and keep aside

Powder the cardamoms

In a mixer jar, grind together the soaked rice, and the coconut gratings without adding any water to a paste
To this, add the chopped jackfruit, and grated jaggery, and grind again to form a smooth batter adding very  little water if required ( as the jackfruit and the jaggery will leave their own juices).
The batter should be a little thick but of pouring consistency
Transfer to a bowl, add the powdered cardamom and a pinch of salt . Mix well
The batter for the dosas is ready. It need not be fermented.


Prepare the tawa to make dosas by heating the tawa after smearing it with a little ghee
Sprinkle a little water on the tawa and when it sizzles, you know the tawa is ready
On medium heat, pour a ladleful of batter and spread it in a circular motion to make the dosa
Drizzle a little ghee on the top and around the dosa
Cook till one side of the dosa gets done
Next flip and cook the other side as well
Transfer to a serving plate
Serve the Jackfruit Dosa with ghee/butter on the side



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